Non-Gluten Rice Flour Scalloped Potatoes

I used to think making white sauce is time consuming and it may not come out right. But using no-gluten rice flour and mixing it with liquid first, it does not clump up. ​
​Once you learn how to make cream sauce, you can modify this recipe in so many different ways. Instead of bacon and potato, add corn, shrimp and scallops for a change. Maybe creamy spinach, mushroom cream pasta, pink sauce or fish meunière complimented with cream sauce, etc.

YIELD: 2 servings
PREP TIME: 10 minutes
BAKE & STIR TIME: 10 minutes
RECIPE TYPE: French, Dinner, Gluten -free

Ingredients

Rice-Flour
  • ¼ cup Rice Flour
  • ½ cup Whole Milk
  • 1 tbsp Margarine or Butter
  • 1 Large Potato
  • ½ Onion
  • 2 slices Bacon
  • ¼ cup Shredded Cheese
  • Salt & Pepper to taste

Directions

Step 1

Mix rice flour and milk well.​ Peel and slice potato ¼” thick. Slice onion as well.Trim excess fat of bacon. Place sliced potatoes in microwave-safe bowl and wrap. Microwave for 2 – 3 minutes until fully cooked. Heat a pan over medium heat.​

Step 2

Stir fry bacon and onion until browned. Do not burn. ​Reduce heat to low and add margarine. Stir and pour in rice flour & milk mix slowly into the pan, little by little. Keep stirring and let it simmer. Add salt & pepper to taste.​ When the sauce thickens and becomes creamy, remove from heat.​

Step 3

Spread margarine/butter or spray oil in oven-safe dishware. I used 7” round dish.​ Place the sauce at the bottom of the dish and lay potato slices flat. Pour more sauce over potatoes. Layer as needed. ​

Step 4

Sprinkle cheese of your choice on top and broil for 10 minutes until browned. ​

Cook’s Notes

  • If you are not allergic to gluten, sprinkle Panko bread crumbs on top of cheese and drop a little margarine/butter before broiling. it is so yum!​
    ​Add some green vegetable to this meal for a balanced diet.

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